1.Make peanut dressing: Whisk ingredients in a medium bowl until combined.
2.Whisk eggs, the water, shallots and tamari in a large bowl; season.
3.Heat oil in a wok over medium heat. Pour half the egg mixture into wok; cook, tilting wok, until almost set. Remove omelette from wok. Repeat with remaining egg mixture. Roll omelettes tightly, then slice thinly; reserve.
4.Place tofu in a large bowl with remaining ingredients and the peanut dressing; toss to combine.
5.Serve tofu salad topped with the reserved omelette.
Smoked tofu can be found at health food stores, you can however use regular hard tofu instead for this recipe. Vietnamese mint can be found in Asian supermarkets. To keep bean sprouts crisp and crunchy, store them in cold water in the fridge for up to 3 days.